Old-Fashioned Banana Bread

This old-fashioned banana bread brings together simple ingredients for a tender loaf that feels like pure comfort. It is the recipe I always turn to when my fruit bowl has a few speckled bananas begging to be transformed. The aroma as it bakes is an instant invitation to gather in the kitchen and enjoy a slice warm from the oven.

My kids first tasted this banana bread on a lazy weekend and now they beg me to make it any time they spot browning bananas. It has become a sweet family ritual we all look forward to.

Ingredients

• Ripe bananas: for the deepest flavor and natural sweetness choose bananas with plenty of brown spots
• Butter: delivers a rich and tender crumb go for unsalted and melt it gently for easy mixing
• Granulated sugar: sweetens the loaf and helps it brown evenly look for fine white sugar for the best texture
• Fresh egg: binds everything together and gives the loaf structure farm fresh eggs have the best flavor
• Pure vanilla extract: adds warmth and a hint of cozy aroma real vanilla makes a difference
• Baking soda: ensures a soft rise and tender crumb always check that your soda is fresh
• Pinch of salt: to balance sweetness and enhance flavor sea salt is my favorite
• All-purpose flour: creates a sturdy but soft bread look for unbleached flour for a wholesome taste

Step-by-Step Instructions

Mash the Bananas:

With a sturdy fork mash the ripe bananas in a large mixing bowl until they are completely smooth with almost no lumps. This makes sure your bread is evenly moist with a strong banana taste.

Add the Butter:

Pour the melted butter over your mashed bananas and stir thoroughly so the two blend into a silky mixture. Mixing well now gives every bite the same rich flavor.

Mix Wet Ingredients:

Add the granulated sugar the beaten egg and vanilla extract to the bowl. Stir patiently until all is incorporated and the sugar has begun to dissolve. A consistent mixture here means a smooth loaf later.

Combine Dry Ingredients:

Sprinkle the baking soda and salt evenly over your wet mixture. Add the all-purpose flour next. Gently fold the batter with a spatula just until you see no dry spots. Over-mixing can make bread tough so stop as soon as it is combined.

Prepare the Pan:

Grease a 9 by 5 inch loaf pan with butter or nonstick spray making sure to coat the corners well. Pour in the batter and level the top with your spatula for even baking.

Bake the Bread:

Place your pan on the center rack of a preheated 350 degree oven. Bake for 60 minutes until the top is deep golden and a toothpick inserted into the center comes out clean or with just a few crumbs. The kitchen will smell incredible.

Cool and Serve:

Let the bread cool in the pan for ten minutes so it sets up a bit and is easier to handle. Run a knife around the edge and gently lift it onto a wire rack. Cool fully for clean slices or enjoy warm for ultimate coziness.

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My go to tip is to use bananas so ripe you almost pass them by because that is when the bread turns out the most flavorful. I remember baking this together when my youngest was just learning to stir and now he claims the corner slice as his own every time.

Making it Last

After the bread cools wrap it tightly in plastic wrap or store in a bread box. It will stay moist for three days at room temperature. For longer storage slice and freeze pieces in a single layer then move to a freezer bag. Pop a frozen slice in the toaster and your breakfast is ready in minutes.

Substitution Suggestions

Out of butter Use neutral oil or even coconut oil for a dairy free twist. No eggs Try a flaxseed egg or applesauce though the texture will be a tad softer. If you prefer a little crunch toss in a handful of chopped walnuts or pecans just before baking.

Serving Ideas

Banana bread shines on its own but it is also fantastic topped with a bit of whipped cream cheese or spread with peanut butter. For a weekend treat I love to pan fry a thick slice in a touch of butter and serve with coffee.

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A Bit of History

Banana bread grew in popularity during the Great Depression when resourceful bakers found a way to use overripe fruit. Its place in American kitchens is rooted in making do with what you have a tradition I cherish every time I bake a loaf.

Recipe FAQs

→ How ripe should the bananas be?

The best bananas are very ripe with brown spots for maximum sweetness and moisture in the finished loaf.

→ Can I use salted butter?

Yes, you can use salted butter. Just reduce or omit the pinch of added salt to balance the flavor.

→ Is it possible to add nuts or chocolate chips?

Absolutely! Chopped walnuts or chocolate chips can be gently folded into the batter before baking for extra texture or flavor.

→ How do I know when it’s finished baking?

Insert a toothpick in the center—if it comes out clean or with a few crumbs, the loaf is ready to cool.

→ What’s the best way to store leftovers?

Keep slices in an airtight container at room temperature for up to three days, or refrigerate to extend freshness.